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chicken with taRRAGON SAUCE IN A PAN

Chicken with Tarragon and Juniper Berries

Amanda Wren-Grimwood
Chicken thighs cooked in a pan with wine, creme fraiche, tarragon, stock and juniper berries for a great supper dish.
4.67 from 12 votes
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course
Cuisine French
Servings 4
Calories 594 kcal

Equipment

  • Large skillet/frying pan

Ingredients
 
 

  • 8 chicken thighs skin trimmed
  • 6 juniper berries lightly crushed
  • 2 tbsp low fat creme fraiche
  • 1 tbsp fresh tarragon
  • 2 tbsp flour
  • 1 tbsp butter
  • 1 tbsp oil
  • 50 ml dry white wine
  • 150 ml chicken stock
  • seasoning

Instructions
 

  • Season the flour and dredge the chicken.
  • Heat the oil and butter in a large shallow pan and put the chicken skin down for about 5 minutes until the skin is nicely browned then turn over.
  • Add the stock, wine, juniper and herbs and simmer for about 15 minutes until cooked.
  • Stir through the creme fraiche before serving.

Notes

Gently crush the juniper berries with the back of a spoon before adding to the sauce.
Avoid eating the berries or remove them before serving as they are for flavouring only and have a strong taste.

Nutrition

Calories: 594kcalCarbohydrates: 6gProtein: 38gFat: 45gSaturated Fat: 12gCholesterol: 230mgSodium: 255mgPotassium: 564mgFiber: 1gSugar: 1gVitamin A: 338IUVitamin C: 1mgCalcium: 38mgIron: 2mg
Keyword chicken, juniper berries, tarragon
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